« on: May 14, 2014, 08:57:15 PM »
..i may have a blowoff slurry or two in the corner that I should prob take care of...
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The saison yeast should still be ok to carbonate the bottles but it's my preference to re-yeast at bottling for high ABV and sour beers as an insurance policy. I've had some of those beers not carbonate so the small cost of a little dried wine yeast is worth it to me.
Fortunately for me, Dave Logsdon's Farmhouse Brewery is about an hour from home. I'll be stopping in to try his funky beers very soon.
Know anyone who sews? Make your own out of voile. I have a voile bag that my mom made me that I used for the occasional brew in a bag and it works great.
I have a sour raspberry that I used the wyeast3763 Roeselare Blend on, and I've got about 6 bottles left. Before I finish them off I'd like to harvest the yeast at the bottom of the bottles. I've heard that its not ideal to harvest this particular blend of wyeast (maybe all sours for all I know..). I'm not too sure if this is true or not, so I thought I'd ask before I dive in. Any input would be appreciated.You will end up with different ratio of brewers yeast, Brett, and bacteria. The end product will be different.
True, but different doesn't necessarily mean worse, so that's no reason not to try it.
As far as harvesting sours go, I'd argue that those are actually the types of beers where the dregs are harvested the most by homebrewers. I haven't used Roselaire yet, but I've harvested bugs from quite a few commercial sours. If you like brewing sours, then harvesting dregs is an important skill to learn.
Kyle has a great post on his blog on how to wake up your bottle dregs.
How long has the beer been aged? The longer the time, I think the more it favors the bacteria over the yeasts. You might add another Sacch yeast when you repitch.
There's nothing particularly repeatable about brewing sours, I kind of like that.